Summer Peach Pork Chops
These easy Summer Peach Pork Chops with fresh peaches and a sweet and tangy balsamic Dijon sauce are a simple one-skillet dinner for the summertime!Step-by-step photos can be seen below the recipe card.
Servings: 4 servings (1 pork chop each)
Ingredients
- 3 fresh peaches 320g uncut, $1.74*
- 1 Tbsp vegetable oil $0.04
- 4 pork center-cut loin chops boneless, $4.00**
- ¼ tsp salt $0.01
- ¼ tsp black pepper freshly cracked, $0.04
- 1 small yellow onion sliced, (1 cup, 100g) $0.39
- 2 garlic cloves minced, (1 Tbsp) $0.12
- ¼ cup chicken broth $0.02***
- 1 Tbsp brown sugar $0.07
- 1 Tbsp balsamic vinegar $0.12
- 1 Tbsp Dijon mustard $0.12
- 2 Tbsp butter $0.24
- 1 Tbsp balsamic glaze $0.31
Instructions
- Gather and prepare all ingredients.
- Carefully cut each peach in half around the seam, then twist in half to separate. If the pit clings, carefully cut around it, then slice each half into three pieces and set them aside.
- Heat the oil in a medium skillet over medium-high heat. Pat the pork chops dry with paper towels and season with salt and pepper.
- Once the pan is hot, gently place the pork in the pan. Let the pork cook undisturbed for 3-4 minutes on each side until a golden-brown crust forms. Remove the cooked pork from the skillet and set aside on a plate while you make the sauce.
- Turn the heat to medium, add the peaches, cut side down, and cook undisturbed for 2 minutes.
- Stir in the onions and continue cooking for 3 minutes. Then add the garlic to the skillet and cook for 1 minute.
- Deglaze the skillet with the chicken broth and let it reduce by half, 2-3 minutes.
- Next, add brown sugar, balsamic vinegar, and Dijon mustard, and simmer for about 2-3 minutes.
- Lastly, turn off the heat, add the butter, and stir until your sauce has thickened, for about 2 minutes.
- Return the pork and any juices to the skillet to warm through. Drizzle with balsamic glaze and enjoy!
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Notes
*I bought clingstone yellow peaches, but any fresh peach will work. Make sure to choose slightly firmer peaches. The peaches should not be rock hard, but not overly ripe or mushy! The yield depends on the size/weight of the peaches. The first time I tested this recipe, I used 2 large peaches, and that was plenty. For the photos, the peaches were smaller, so I used three.
**Take the pork chops out of the refrigerator 10-15 minutes before cooking them so they can come closer to room temperature. Make sure the internal temperature of your pork reaches 145°F once done.
***I like to use Better Than Bouillon to keep costs low. I used ¼ tsp of bouillon and ¼ cup of water. The recipe calls for chicken broth, but you can deglaze with wine as well.
Nutrition
Serving: 1serving | Calories: 369kcal | Carbohydrates: 19g | Protein: 31g | Fat: 19g | Sodium: 368mg | Fiber: 2g